EP2755532B1 - Appareil de chauffage d'aliments - Google Patents

Appareil de chauffage d'aliments Download PDF

Info

Publication number
EP2755532B1
EP2755532B1 EP12766140.3A EP12766140A EP2755532B1 EP 2755532 B1 EP2755532 B1 EP 2755532B1 EP 12766140 A EP12766140 A EP 12766140A EP 2755532 B1 EP2755532 B1 EP 2755532B1
Authority
EP
European Patent Office
Prior art keywords
liquid
foodstuff
fin
wheel
heating apparatus
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Not-in-force
Application number
EP12766140.3A
Other languages
German (de)
English (en)
Other versions
EP2755532A1 (fr
Inventor
Alun BOARD
Kenneth Board
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Clyne Energy Ltd
Original Assignee
Clyne Energy Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Clyne Energy Ltd filed Critical Clyne Energy Ltd
Publication of EP2755532A1 publication Critical patent/EP2755532A1/fr
Application granted granted Critical
Publication of EP2755532B1 publication Critical patent/EP2755532B1/fr
Not-in-force legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/14—Cooking-vessels for use in hotels, restaurants, or canteens
    • A47J27/18—Cooking-vessels for use in hotels, restaurants, or canteens heated by water-bath, e.g. pasta-cookers
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/004—Cooking-vessels with integral electrical heating means
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/0817—Large-capacity pressure cookers; Pressure fryers

Definitions

  • the present invention relates to a food heating arrangement, and in particular an arrangement having a liquid distributing rotary device for enabling the heating and/or cooking of food such as, for example vegetables meats, fish and eggs including the use of the Sous Vide process.
  • foods such as vegetables are cooked using a conventional saucepan on a cooker ring.
  • the food is inserted within the saucepan which is filled with water.
  • the water is heated until it boils and the temperature of the water is sustained for the required time until the foodstuff is cooked.
  • the cooked food is then removed from the saucepan and the water is disposed of.
  • a large proportion of water is heated to enable the foodstuff to be cooked and a large amount of energy is required to heat the water.
  • the foodstuff is positioned within a food receiving receptacle and is located within the housing, and a liquid distribution arrangement directs the liquid to flow over the side of the food receiving receptacle, raising the heated liquid from a reservoir at the base of the housing to a percolation element arranged above the foodstuff.
  • the resulting water droplets of the spray come into contact with the foodstuff and give up their energy to the foodstuff.
  • the water droplets become cooled and the cooled water returns to the reservoir to be re-heated and re-circulated. This enables the use of water volumes well below the volume of the foodstuff, therefore the system is highly energy efficient compared to the conventional saucepan arrangement.
  • WO2010/094941 discloses a food heating system comprising a container within which the food is to be heated.
  • a heater is provided for heating either or both of the food present in the container of a fluid heating medium present in the container.
  • the heater means is controlled so as to not raise the temperature of the fluid heating medium to the boiling point of a liquid present in the container.
  • Heated liquid is percolated through a flat circular percolation plate having a plurality of percolation apertures therein from above the food and contacts the food to be heated.
  • the liquid then passes through the aperture in a base plate 12 and into the liquid reservoir defined in the container for recirculation.
  • the systems described above are effective in providing the means to cook food there is a constant drive to reduce the amount of time and energy to achieve the end result.
  • the percolation technique may not distribute the water evenly over the food stored in the housing, causing the food to be cooked at different rates. As a result the water may need to be re-heated and re-circulated for longer than
  • a food heating apparatus as defined in claim 1.
  • the liquid reservoir, the liquid distributing rotary device and the foodstuff receiving zone are positioned within a housing.
  • the foodstuff receiving zone is spaced apart from the liquid reservoir so as to permit control of the cooking of the foodstuff and prevent the necessity to cover the foodstuff with liquid e.g. water.
  • the liquid that is directed towards the foodstuff receiving zone comes into contact with the surface of the foodstuff positioned within the foodstuff receiving zone so as to enable transfer of energy between the liquid and the foodstuff.
  • the liquid reservoir is shaped to optimise the contact of liquid with the foodstuff so as to ensure even cooking of the foodstuff and to minimise the quantity of liquid e.g. water needed to cook the foodstuff.
  • a protective guard is arranged around at least part of the peripheral edge of the liquid distributing rotary device so as to direct the liquid released from the liquid distributing rotary device.
  • the liquid distributing rotary device is a wheel rotatable about a central hub and the wheel is arranged such that at least part of the wheel lies beneath the surface of the liquid contained in the liquid reservoir.
  • the wheel can be rotated by a motor which is magnetically coupled to the wheel or alternatively the motor can be mechanically coupled to the wheel.
  • the wheel comprises a disc having at least one fin arranged to enable collection of liquid from the liquid reservoir.
  • the at least one fin is connected to the disc by a stub portion and the fin is arranged to be bent in two spaced apart longitudinal locations so as to form a first and second opposing portion with a connecting portion there between, the fin being bent at a further position at the base of the first opposing portion such that one edge of the fin substantially faces one side of the plane of the disc.
  • the relative angles between the first opposing portion of the fin, the connecting portion of the fin and the second opposing portion of the fin have been determined so as to provide optimal scatter of the liquid over the foodstuff.
  • the wheel comprises a roller having at least one fin arranged to enable collection of liquid from the reservoir.
  • the liquid distributing rotary device is a roller comprising a central cylindrical core which has at least one fin, or paddle extending in an outwards direction from the surface of the cylinder. This causes the liquid to be released in a direction parallel to the plane of rotation of the roller and the roller is positioned so that at least part of the roller lies beneath the surface of the liquid contained in the liquid reservoir.
  • At least one electric heating element to heat the liquid held in the liquid reservoir prior to distribution of the liquid and a controller is arranged to control the at least one electric heating element.
  • a thermocouple is placed in contact with the liquid held within the liquid reservoir so as to provide temperature feedback to the controller. This arrangement allows suitable control of the temperature of the liquid contained within the liquid reservoir.
  • the housing is sealed so as to permit control of the pressure within the housing.
  • the housing is placed within an outer unit, wherein the housing and outer unit are separated by insulation material so that even when the heating has occurred and the temperature within the food heating apparatus has increased, the external outer unit still remains at a touch safe temperature.
  • a drain hole passes through the side of the housing and the outer unit and is terminated by a tap positioned on the external side of the outer unit so as to allow the food heating apparatus to be emptied safely.
  • the outer unit and housing are covered by a pivotable lid so as to seal the apparatus allowing the pressure internal to the apparatus to increase and be controlled as desired.
  • the method may also be defined as a method of heating foodstuff comprising:
  • the liquid is heated prior to any liquid being displaced by the liquid distributing rotary device and the liquid that is directed towards the foodstuff receiving zone comes into contact with the foodstuff positioned within the foodstuff receiving zone, wherein after making contact with the foodstuff, the liquid is returned to the liquid reservoir.
  • droplets of the liquid are produced so as to form a spray, wherein formation of the droplets of liquid further causes the production of steam or liquid vapour.
  • the steam or water droplets are agitated by the rotary motion of the liquid distributing rotary device so as to direct the steam or liquid vapour towards the foodstuff receiving zone and the steam or liquid vapour directed towards the foodstuff receiving zone comes into contact with the surface of the foodstuff contained within the food receiving zone.
  • the steam or liquid vapour is agitated so as to cause it to come into contact with the surface of the foodstuff and the agitation of the steam or liquid is provided by the rotation of the liquid distributing rotary device.
  • the liquid in the liquid reservoir is heated prior to any liquid being displaced by the liquid distributing rotary device.
  • an outer unit 1 having an inner housing or housing 2 having a food receiving zone 4 in which foodstuff is placed and a trough which is positioned along one side of the base of the inner housing (not shown) and having a width parallel to the front and back of the inner housing.
  • the trough forms a liquid reservoir for containing the liquid required to cook the foodstuff which is to be heated.
  • the area of the base adjacent to the reservoir (not shown) enables water to drain back to the reservoir and this area is slightly inclined to aid the return of the water to the reservoir.
  • the reservoir is shaped so as to provide optimal coverage of the foodstuff by the liquid contained within the reservoir e.g. water i.e. it optimises the contact of the liquid with the foodstuff.
  • the outer unit 1 and inner housing 2 are separated by insulation material (not shown) to enable the outer edge of the outer unit to be cool to touch when the food heating apparatus is in use.
  • foodstuff covers the usual interpretation of the food which is to be eaten or may alternatively be interpreted as the food which is to be eaten and its packaging, e.g. food contained in air tight plastic bags used in the Sous Vide method of cooking.
  • a lid 3 is positioned at the top of the outer unit 1 and is pivotably movable between a closed position and an open position by hinges 4 arranged at the outer back edge of the outer unit In the open position the lid is held open by a bracket integral with the lid hinges (not shown). In the closed position the lid is held closed by a pair of catches 5 positioned at the front of the outer unit 1, whereby the catches 5 are fitted around a hook 6 formed on the front side edge of the lid 3.
  • the lid 3 includes a handle 7 positioned on its front side edge so as to aid the opening and closing of the lid.
  • the lid 3 is insulated and is placed in the secured closed position during operation.
  • a seal 8 is also arranged around part of the lid 3 so as to mate with the perimeter of the opening of the inner housing 2 so as to prevent the extrusion of steam from the inner housing 2 when the food heating arrangement is in use.
  • a liquid distributing rotary device e.g a wheel structure, for example a water wheel, as shown in Figure 2 and figure 3 , is rotatably mounted to the right hand internal side wall of the inner housing 2.
  • the wheel 9 is positioned within the inner housing 2 such that the fin 11 in the lower most position is arranged to permit the surface level of the liquid reservoir to reach up to approximately 2/3 of the height of the connecting portion 13c of the fin 11.
  • the wheel 9 is formed of a vertical disc 10 (or hub) with eight flag like fin members 11 connected by a stub portion 12 and arranged around the peripheral edge of the disc 10.
  • the flag like fin members 11 have a curved upper edge 13, which corresponds to the furthest edge from the periphery of the disc 10, and a straight lower edge 14 which extends substantially parallel to the longitudinal axis of the stub portion 12. The lower straight edge is near to, but not in contact with the outer periphery of the disc 10.
  • the fin 11 is arranged to enable collection of liquid from the liquid reservoir, displacement of the liquid from a first position below the surface of the liquid within the liquid reservoir to a second position above the surface of the liquid within the liquid reservoir and finally the liquid is released from the fin and the liquid is directed over the foodstuff contained in a foodstuff receiving zone which is raised above the base of the inner housing and is therefore spaced apart from the liquid reservoir. At no point is the foodstuff in contact with the liquid when it is positioned within the liquid reservoir. Therefore the liquid distributing rotary device is arranged to displace liquid from the liquid reservoir and direct the displaced liquid towards the foodstuff receiving zone. The liquid that is directed towards the foodstuff receiving zone comes into contact with the surface of the foodstuff positioned within the foodstuff receiving zone.
  • the fin 11 is bent at two spaced apart longitudinal locations along the longitudinal length of the fin 11 so as to form two opposing sides 13a, 13b with a connecting side 13c there between.
  • the first of the opposing sides 13a has a length which is longer than the second opposing side 13b.
  • the fin 11 is further bent at a point near to the base of the connecting stub 12 between the fin 11 and the disc 10, such that the lower edge of the fin 11 substantially faces at least one planar side of the disc 10.
  • the connecting side 13c extends from a region close to the peripheral edge of the disc 10 to a region of the disc 10 which is closer to the axis of rotation of the disc where the connecting side is terminated by the second shorter opposing edge 13b of the fin 11.
  • Each side face of the fin 11 is aligned substantially perpendicular to the plane of the disc 10.
  • the angles between the first opposing portion 13a of the fin, the connecting portion 13c of the fin and the second opposing portion 13b of the fin have been determined iteratively so as to provide the optimum scatter of water over the foodstuff (which is positioned in the inner housing) on rotation of the wheel 9. Further the curvature of the upper edge 13 of the fin 11. has been carefully selected with the optimal scatter in mind.
  • the optimum angles are 83° between the plane of the disc 10 and the first opposing side 13a, 90°between the first opposing side 13a and the connecting portion 13c and 90° between the connecting portion 13c and the second opposing side 13b. Other optimal dimensions are displayed in Figure 3 .
  • the length that extends from the outer circumference of the disc 10 and the inner edge of the fin 14 is 3.11 mm, whereby the bend of the fin is applied in line with the lower edge of the fin.
  • the height of the fin which forms the first opposing side 13a of the fin is 33.29 mm.
  • the wheel 9 is driven by a motor which is mechanically coupled to the wheel.
  • the electronic control elements for the wheel are contained in a compartment to the right external to the inner housing, and within the outer unit, adjacent to the inner wall supporting the wheel 9.
  • Figure 2 shows that the wheel 9 is held in position by an easy to remove thumbscrew 16, to enable ease of removal of the wheel 9 when it is desirable to clean the wheel by hand or in a dishwasher.
  • a protective guard 17, as shown in Figure 3 is arranged around the peripheral edge of the wheel 9 so as to provide some directionality for the scattered water as well as physical protection for the wheel 9.
  • the guard 17 has 5 distinct sides, the first side 17a runs parallel with the back wall of the inner housing 2, a second side 17b opposes the first side and runs parallel with the front wall of the inner housing 2 and a third side 17c runs parallel with the lid 3 in the closed position.
  • Two further sides 17d, 17e extend between the first side 17a and the third side 17c and the third side 17c and the second side 17b accordingly.
  • the first and second sides 17a, 17b include a slot 18 that is used to secure the guide 17 into position by placing the slot over a protrusion or pin 19 arranged on the inner side of the inner front and back wall of the inner housing 2 and arranged close to the wheel arrangement 9.
  • an electric heating element 20 is fixed to the underside of the inner housing 2 at the base of the water reservoir 22 and is controlled by the Proportional Integral Derivative controller (PID controller) (not shown) situated in the top right corner of the outer unit.
  • PID controller Proportional Integral Derivative controller
  • a thermocouple (not shown) is placed under the surface of the water contained within the liquid reservoir 2 such that it is in contact with the water so as to provide the temperature feedback necessary for the PID controller to operate.
  • the control loop is set to its optimum settings for the system being controlled and the desired temperature is set manually using the button located on the front panel of the outer unit.
  • an independently controlled second electric heating element 21 is placed under the drainage area 23 where the water drains back to the main reservoir.
  • the second heater element 21 encompasses a large proportion of this area in order to heat the thin film of water flowing back from the food into the trough of the main liquid reservoir 22.
  • the wheel 9 is controlled independently from the PID controller by a switch 24 positioned on the front outer panel of the outer unit 1.
  • a drain hole (not shown) runs through the inner housing 2 and outer unit 1 and is terminated at the outer edge of the outer unit by a tap 25.
  • the drain hole and tap 25 are used to drain off the liquid used to cook the foodstuff. This allows the inner housing 2 to be emptied as and when required with ease.
  • a food receiving receptacle 26 which defines the food receiving zone is positioned within the inner housing 2 as shown in figure 4 .
  • This food receiving receptacle 26 is a wire basket and can be easily removed from the inner housing 2 before and after the foodstuff is cooked.
  • the holes in the structure of the wire basket permit the passage of water droplets and steam so that the liquid and resulting steam/liquid vapour may come into contact with the surface of the foodstuff without being obstructed.
  • the use of the wire basket also allows the foodstuff to be suspended above the water reservoir 22 and the drainage area 23 such that cooking only occurs with contact of the water droplets and/or steam/ water vapour provided by the rotation of the wheel 9. Therefore there is no contact between the foodstuff and the liquid in the liquid reservoir prior to the distribution of liquid by the liquid distributing rotary device i.e. wheel.
  • the foodstuff is placed in the food receiving zone (i.e. the wire basket 26) and water is placed in the liquid reservoir (or trough) 22, both of which are inside the inner housing 2.
  • the water in the trough 22 is heated by the heater element 20.
  • the liquid in the reservoir is held at a temperature below the boiling point of water of 100°C, the precise temperature being set by the user at the control interface.
  • the dimension of the fins 11 are such that on rotation of the wheel 9 the liquid is raised from a first position to a second position e.g from the reservoir 22 to a raised height where the water is caused to exit the fin 11 at a direction substantially perpendicular to the plane of rotation of the wheel 9 so as to cause water to be scattered over the foodstuff positioned within the volume of the inner housing 2 defined by the foodstuff receiving zone.
  • the release of water from the fin 11 forms water droplets which collectively produces a spray to be directed towards the foodstuff receiving zone and brought into contact with the foodstuff placed within the foodstuff receiving zone.
  • the heated water droplets come into contact with the foodstuff they give up their energy to the foodstuff.
  • the water droplets become cooled and the cooled water returns to the reservoir via the drainage area 23 so as to be re-heated and re-circulated by the wheel.
  • Additional heating is also provided by the second heating element 21 which is positioned below the drainage area so as to reduce the warm up time of the water in the trough.
  • the production of the water droplets leads to the production of extra amounts of steam or water vapour at the selected temperature caused by the increase in the surface area of the water when the droplets are formed.
  • the extra steam produced by the process of forming water droplets is agitated by the rotating action of the water wheel 9 similar in principle to the circulation of heated air by a fan in a convection oven.
  • This extra steam, or water vapour is caused to move by the fan effect of the rotating mechanical rotary device 9 e.g. wheel and the agitation process of the steam or water vapour carries additional energy to the foodstuff beyond that carried by the water droplets through the volume of the inner container 2 and wire rack 26 which contains the foodstuff.
  • This process enables the cooking of every part of the surface of the foodstuff, including those areas not readily reached by the water droplets themselves. This causes the food to cook more quickly and uniformly, thereby preventing any part of the food to become overcooked.
  • the mechanical rotary device is a roller 27 which rotates about an axle 28 (or shaft) made from stainless steel which is positioned across a length of the inner container.
  • the rotation of the roller 27 is provided by a DC motor.
  • the roller 27 is formed of a central cylindrical core 29 made from engineering plastic and has fins 30 (or paddles) extending in an outwards direction from the surface of the cylinder core 29.
  • the liquid is also heated and the heated liquid collected from the liquid reservoir by the roller and displaced from a first position to a second position above the liquid reservoir whereby the water is directed towards the foodstuff receiving zone.
  • the water is released in a direction parallel to the plane of rotation of the roller.
  • the cooled liquid is returned to the reservoir 22 (or trough) via the drainage area 23 after making contact with the foodstuff in the foodstuff receiving zone.
  • the trough (or liquid reservoir) 22 is sized so as to closely fit around the roller 27 so as to minimise the amount of water volume used.
  • a combination of the roller position, rotational speed and trough angle can be used to direct the water spray so as to provide uniform coverage of the foodstuff surfaces.
  • the water wheel 9 or roller 27 may be fixed to the motor using a magnetic coupling which enables the motor to drive the water wheel 9 or roller 27 so as to ensure that the water wheel 9 or roller 27 side of the assembly remains totally sealed from the motor side.
  • Figure 6a shows the positioning of the drive magnet 32 in relation to the magnet 31 contained within the axle 28, wherein the inner housing forms a sealed structure.
  • the lid may be positioned at the side of the outer unit, rather than at the top and instead of being pivotably removable it could be removed such that it is a discrete component, or could be linearly removable.
  • Alternatives to the hooks and the catches on the lid could be applied e.g. a plate with an aperture used in conjunction with a pin type protrusion.
  • the lid of the unit can be held in an open position by an alternative means, e.g. the back edge of the lid can include a stop means and this may come into contact with a bracket which is positioned at the back of the outer unit such that the desired position of the lid is maintained.
  • the roller of the second embodiment of the liquid distributing rotary device may be configured from at least two adjacent disc structures and separated by at least one curved paddle extending from the centre of a disc structure face to the edge of the disc structure face.
  • angles used to construct the fin used in combination with the wheel or the roller arrangements may be varied so as to provide optimal spray coverage of the foodstuff for varying dimensions of the housing.
  • the embodiment described above utilises water as the heating medium, however other forms of liquid may be used in place of the water so as to provide the same effect, e.g. stock, oil and wine may all be used to cook the foodstuff.
  • the guide and the fins for the wheel arrangement can alternatively be formed from separate plate pieces and may be welded or glued together, or secured together by another suitable connection means.
  • the fins can be made separately to the disc of the wheel and may be secured as above in the case that the lower edge of the fin is arranged to come into contact with the at least one side plane of the disc.
  • the position of the wheel need not be on the right hand side of the inner wall, but may instead be positioned on any of the internal side walls of the inner housing which will also cause the liquid to be distributed over the foodstuff contained in the foodstuff receiving zone.
  • the reservoir may extend over the entire base of the inner housing and the liquid drainage area may be reduced in size accordingly.
  • a pressure controlling means can be implemented if desired so as to increase the speed of the cooking process.
  • the temperature of the water is regulated to be below 100°C, however it is envisaged that temperatures above or near to 100°C could be implemented. Alternatively, the temperature may be above 100°C, but still at or below the boiling point of water if the internal pressure of the vessel is sufficiently above 1 bar.
  • the tap may be replaced by an alternative valve means capable of controllably passing liquid from the inside of the inner housing to the outside of the outer unit.
  • the heater elements may be positioned internal to the inner housing rather than under the base of the inner housing, although must be positioned within the liquid reservoir (or at the drainage area when considering the second heater element).
  • a single or multiple heater elements can be applied.
  • the region of the outer unit below the trough can be made from conducting material such that the liquid in the liquid reservoir may be positioned over a hob so as to heat the liquid contained within the liquid reservoir.
  • the heated water may originate from external to the outer unit and inner housing via a water distribution means i.e. a pipe or other tube arrangement.
  • the fins of the roller configuration of the second embodiment may be replaced by paddles.
  • the liquid may be raised or may be displaced longitudinally.
  • the wheel arrangement ensures that the movement is rotational, but other forms of displacement may be envisaged.
  • the food heating arrangement includes a liquid distributing rotary device to displace liquid from a first position in the reservoir to a second position so as to cause the liquid to be directed towards foodstuff within a foodstuff receiving zone, so that heated liquid can come into contact with the foodstuff so as to heat the foodstuff.
  • a liquid distributing rotary device to displace liquid from a first position in the reservoir to a second position so as to cause the liquid to be directed towards foodstuff within a foodstuff receiving zone, so that heated liquid can come into contact with the foodstuff so as to heat the foodstuff.
  • steam or liquid vapour is produced as a by product of the production of droplets of liquid.
  • a combination of the direct contact with water droplets and the agitation of the steam/water vapour by the liquid distributing rotary device cooks the foodstuff whereby the steam reaches surfaces of the foodstuff that the water droplets are unable to reach, enabling the food to cook more quickly and uniformly, thereby preventing any part of the food to become overcooked. Further a reduced amount of liquid is required to cook the foodstuff.

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cookers (AREA)

Claims (15)

  1. Appareil de chauffage de nourriture comprenant :
    un réservoir (22) à liquide pour contenir un liquide à chauffer ;
    un dispositif rotatif (9, 27) de distribution de liquide ; et
    une zone de réception (4) d'aliments,
    caractérisé en ce que le dispositif rotatif (9, 27) de distribution de liquide est agencé pour déplacer le liquide à partir du réservoir à liquide sous forme de gouttelettes de liquide constituant un jet et diriger le jet vers la zone de réception (4) d'aliments.
  2. Appareil de chauffage de nourriture selon la revendication précédente, dans lequel le réservoir à liquide, le dispositif rotatif (9, 27) de distribution de liquide et la zone de réception d'aliments sont placés dans un logement (2).
  3. Appareil de chauffage de nourriture selon la revendication 1 ou 2, dans lequel la zone de réception d'aliments est séparée à distance du réservoir à liquide.
  4. Appareil de chauffage de nourriture selon les revendications 1 à 3, dans lequel le liquide qui est dirigé vers la zone de réception d'aliments vient au contact de la surface des aliments placés à l'intérieur de la zone de réception d'aliments.
  5. Appareil de chauffage de nourriture selon l'une quelconque des revendications précédentes, dans lequel le réservoir à liquide est façonné pour optimiser le contact du liquide avec les aliments ; et dans lequel un dispositif de sûreté (17) est facultativement disposé autour d'au moins une partie du bord périphérique du dispositif rotatif (9, 27) de distribution de liquide.
  6. Appareil de chauffage de nourriture selon l'une quelconque des revendications précédentes, dans lequel le dispositif rotatif de distribution de liquide est une roue (9) pouvant tourner autour d'un moyeu central et dans lequel la roue (9) est facultativement disposée de telle sorte qu'au moins une partie de la roue se trouve sous la surface du liquide contenu dans le réservoir à liquide.
  7. Appareil de chauffage de nourriture selon la revendication 6, dans lequel la roue (9) est entraînée en rotation par un moteur électrique qui est accouplé magnétiquement à la roue ou dans lequel la roue est entraînée en rotation par un moteur qui est accouplé mécaniquement à la roue.
  8. Appareil de chauffage de nourriture selon les revendications 6 et 7, dans lequel la roue comprend un disque (10) comportant au moins une ailette (30) agencée pour pouvoir ramasser du liquide dans le réservoir à liquide.
  9. Appareil de chauffage de nourriture selon la revendication 8, dans lequel ladite ailette est raccordée au disque (10) par une partie d'embase (12) et l'ailette (30) est agencée pour être pliée en deux endroits séparés sur sa longueur de façon à constituer une première et une seconde partie se faisant face avec entre elles une partie de raccordement, l'ailette étant pliée en un autre endroit à la base de la première partie en face à face de telle sorte qu'un bord de l'ailette fait sensiblement face à un côté du plan du disque, et dans lequel facultativement les angles relatifs entre les premières portions opposées de l'ailette, la partie de raccordement de l'ailette et la seconde partie opposée de l'ailette ont été déterminés de façon à assurer une dispersion optimale du liquide sur les aliments.
  10. Appareil de chauffage de nourriture selon les revendications 8 et 9, dans lequel huit ailettes (30) équidistantes sont disposées autour de la périphérie extérieure du disque de la roue.
  11. Appareil de chauffage de nourriture selon l'une quelconque des revendications 6 à 10, dans lequel la roue comprend un rouleau (27) comportant au moins une ailette (30) agencée pour pouvoir ramasser du liquide dans le réservoir.
  12. Appareil de chauffage de nourriture selon la revendication 1, dans lequel le dispositif rotatif de distribution de liquide est un rouleau (27) comprenant une âme cylindrique centrale dans laquelle au moins une ailette (30) s'étend dans une direction vers l'extérieur à partir de la surface de l'âme cylindrique ; et dans lequel le rouleau (27) est facultativement placé de telle sorte qu'au moins une partie du rouleau se trouve sous la surface du liquide contenu dans le réservoir à liquide.
  13. Appareil de chauffage de nourriture selon l'une quelconque des revendications précédentes, comportant au moins un élément de chauffage électrique pour chauffer le liquide contenu dans le réservoir à liquide avant la distribution du liquide ; et en option, dans lequel un dispositif de commande est prévu pour commander l'au moins un élément de chauffage électrique ; et en option dans lequel un thermocouple est placé en contact avec le liquide contenu dans le réservoir à liquide de manière à fournir un signal de retour de température au dispositif de commande.
  14. Appareil de chauffage de nourriture selon les revendications 2 à 13, dans lequel le logement est scellé ; et en option dans lequel le logement est placé à l'intérieur d'une unité extérieure, le logement et l'unité extérieure étant séparés par un matériau isolant ; dans lequel un orifice de drainage traverse de préférence le côté du logement et de l'unité extérieure et se termine par un robinet disposé sur le côté extérieur de l'unité extérieure.
  15. Procédé de chauffage d'aliments comprenant les étapes suivantes :
    placer un aliment dans une zone de réception d'aliments,
    fournir un réservoir à liquide destiné à contenir un liquide chauffé et fournir un dispositif rotatif (9, 27) de distribution de liquide ;
    et caractérisé par le fait de provoquer la rotation du dispositif rotatif (9, 27) de distribution de liquide pour déplacer le liquide chauffé du réservoir à liquide sous la forme de gouttelettes de liquide constituant un jet vers la zone de chauffage d'aliments.
EP12766140.3A 2011-09-16 2012-09-13 Appareil de chauffage d'aliments Not-in-force EP2755532B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB201116072A GB201116072D0 (en) 2011-09-16 2011-09-16 Food heating apparatus
PCT/GB2012/052262 WO2013038186A1 (fr) 2011-09-16 2012-09-13 Appareil de chauffage d'aliments

Publications (2)

Publication Number Publication Date
EP2755532A1 EP2755532A1 (fr) 2014-07-23
EP2755532B1 true EP2755532B1 (fr) 2016-02-03

Family

ID=44937429

Family Applications (1)

Application Number Title Priority Date Filing Date
EP12766140.3A Not-in-force EP2755532B1 (fr) 2011-09-16 2012-09-13 Appareil de chauffage d'aliments

Country Status (3)

Country Link
EP (1) EP2755532B1 (fr)
GB (1) GB201116072D0 (fr)
WO (1) WO2013038186A1 (fr)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20150297029A1 (en) * 2014-04-16 2015-10-22 Spectrum Brands, Inc. Cooking appliance using thin-film heating element
US9642191B2 (en) 2014-04-16 2017-05-02 Spectrum Brands, Inc. Portable container system for heating a beverage
KR102362013B1 (ko) 2015-05-12 2022-02-11 엘지전자 주식회사 조리기기 및 조리기기의 제어방법
US10721948B1 (en) 2017-02-08 2020-07-28 Electrolux Home Products, Inc. Air sous-vide
KR102297342B1 (ko) * 2017-08-16 2021-09-01 엘지전자 주식회사 가열기기 및 이를 구비하는 조리기기
GB2566720A (en) * 2017-09-22 2019-03-27 Kenwood Ltd Attachment for a kitchen machine
CN110353496B (zh) * 2019-08-21 2021-07-09 苏州鑫利不锈钢制品有限公司 一种家用智能高压锅
KR102495145B1 (ko) * 2022-09-15 2023-02-06 주식회사 유누 수비드 조리 장치

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5586487A (en) * 1995-05-22 1996-12-24 Marino; Francis E. Pasta percolator
DE19650865A1 (de) 1996-12-07 1998-06-10 Bosch Gmbh Robert Magnetventil
FR2928254B1 (fr) * 2008-03-04 2013-03-08 Thirode Grandes Cuisines Poligny Tgcp Appareil universel de cuisson par chauffage d'un bain d'eau
GB0903018D0 (en) * 2009-02-23 2009-04-08 Board Ken Food heating arrangement

Also Published As

Publication number Publication date
EP2755532A1 (fr) 2014-07-23
WO2013038186A1 (fr) 2013-03-21
GB201116072D0 (en) 2011-11-02

Similar Documents

Publication Publication Date Title
EP2755532B1 (fr) Appareil de chauffage d'aliments
JP6923690B2 (ja) 調理装置およびその構成要素
EP3307125B1 (fr) Appareil de cuisson des aliments
US8993025B2 (en) Fryer and procedure for cooking in a small volume of oil
US11045034B2 (en) Apparatus with a mixing device for cooking food
KR101331289B1 (ko) 드럼식 조리기
CA2363329C (fr) Appareil de cuisson a rotation
WO2006107310A1 (fr) Ensemble de cuisson et de chauffage a agitation autonome comportant des dispositifs d'agitation interchangeables
JP2021516565A (ja) 食品プロセッサの取り扱い
CN202020279U (zh) 一种多功能炒菜机
KR20120005488U (ko) 로스터의 구이판 조립체
PT92090A (pt) Sistema para cozinhar domestico
CN212788226U (zh) 烹饪系统
KR101851219B1 (ko) 전자렌지용 트레이 및 이를 갖춘 전자렌지와 전자렌지의 제어방법과 전자렌지용 트레이 제조방법
US9027470B1 (en) Food condition maintaining device
US9962037B2 (en) Food condition maintaining device
US7326895B1 (en) Splatter lid
US20150369493A1 (en) Electric rotisserie
CN104274065B (zh) 多功能炊具
KR200456048Y1 (ko) 전기튀김기
KR101468474B1 (ko) 교반용 솥장치
KR200433842Y1 (ko) 음식물 구이기
JP2016168154A (ja) ドラム式調理器
KR101856684B1 (ko) 전기 구이기
KR101523557B1 (ko) 볶음 겸용 요리기

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 20140313

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

DAX Request for extension of the european patent (deleted)
GRAP Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOSNIGR1

INTG Intention to grant announced

Effective date: 20150511

GRAS Grant fee paid

Free format text: ORIGINAL CODE: EPIDOSNIGR3

GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

AK Designated contracting states

Kind code of ref document: B1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

REG Reference to a national code

Ref country code: GB

Ref legal event code: FG4D

REG Reference to a national code

Ref country code: AT

Ref legal event code: REF

Ref document number: 773254

Country of ref document: AT

Kind code of ref document: T

Effective date: 20160215

Ref country code: CH

Ref legal event code: EP

REG Reference to a national code

Ref country code: IE

Ref legal event code: FG4D

REG Reference to a national code

Ref country code: DE

Ref legal event code: R096

Ref document number: 602012014449

Country of ref document: DE

REG Reference to a national code

Ref country code: LT

Ref legal event code: MG4D

Ref country code: NL

Ref legal event code: MP

Effective date: 20160203

REG Reference to a national code

Ref country code: AT

Ref legal event code: MK05

Ref document number: 773254

Country of ref document: AT

Kind code of ref document: T

Effective date: 20160203

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: GR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160504

Ref country code: HR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160203

Ref country code: FI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160203

Ref country code: IT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160203

Ref country code: NO

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160503

Ref country code: ES

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160203

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: LV

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160203

Ref country code: NL

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160203

Ref country code: SE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160203

Ref country code: LT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160203

Ref country code: PT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160603

Ref country code: PL

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160203

Ref country code: IS

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160603

Ref country code: RS

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160203

Ref country code: AT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160203

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: DK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160203

Ref country code: EE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160203

REG Reference to a national code

Ref country code: DE

Ref legal event code: R097

Ref document number: 602012014449

Country of ref document: DE

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: SM

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160203

Ref country code: CZ

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160203

Ref country code: RO

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160203

Ref country code: SK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160203

PLBE No opposition filed within time limit

Free format text: ORIGINAL CODE: 0009261

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: BE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160203

26N No opposition filed

Effective date: 20161104

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: BG

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160503

Ref country code: SI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160203

REG Reference to a national code

Ref country code: DE

Ref legal event code: R119

Ref document number: 602012014449

Country of ref document: DE

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: MC

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160203

REG Reference to a national code

Ref country code: CH

Ref legal event code: PL

REG Reference to a national code

Ref country code: IE

Ref legal event code: MM4A

REG Reference to a national code

Ref country code: FR

Ref legal event code: ST

Effective date: 20170531

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: IE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20160913

Ref country code: FR

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20160930

Ref country code: LI

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20160930

Ref country code: CH

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20160930

Ref country code: DE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20170401

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: LU

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20160913

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: HU

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT; INVALID AB INITIO

Effective date: 20120913

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: CY

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160203

Ref country code: MK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160203

Ref country code: MT

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20160930

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: TR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160203

Ref country code: AL

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20160203

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: GB

Payment date: 20230210

Year of fee payment: 11

GBPC Gb: european patent ceased through non-payment of renewal fee

Effective date: 20230913